Pommes Persillade

There’s something about potatoes that instantly feels comforting, but when you take those golden cubes and toss them in garlicky parsley, you elevate them into something irresistible. Pommes Persillade is crispy, herby, and fragrant, filling your kitchen with the kind of aroma that makes everyone wander in to see what’s cooking. Trust me, this one’s a total game-changer.

Behind the Recipe

The heart of this dish lies in its simplicity. I first stumbled upon Pommes Persillade while exploring classic French bistro fare, and I was struck by how just two humble ingredients—garlic and parsley—could completely transform golden, crisp potatoes. It’s the sort of recipe that makes you appreciate how little touches can bring so much joy to the table.

Recipe Origin or Trivia

Persillade, meaning “parsley mixture” in French, is a traditional garnish made of finely chopped parsley and garlic. It’s a staple in French cooking, used to brighten meats, vegetables, and even seafood. When paired with potatoes, it becomes Pommes Persillade, a rustic yet elegant side dish often enjoyed with roasted meats, grilled fish, or simply on its own as a bistro-style treat.

Why You’ll Love Pommes Persillade

Crisp on the outside, fluffy on the inside, and tossed with fresh herbs, this dish has plenty of reasons to win your heart:

Versatile: Works beautifully alongside roasted chicken, grilled steak, or as a stand-alone snack.
Budget-Friendly: Simple ingredients make this a dish that feels gourmet without being costly.
Quick and Easy: Comes together in under 30 minutes with minimal fuss.
Customizable: Add a sprinkle of Parmesan or a touch of chili flakes for variation.
Crowd-Pleasing: Garlicky potatoes are almost universally loved.
Make-Ahead Friendly: Cook the potatoes ahead and re-crisp before serving.
Great for Leftovers: Warm them up in a skillet for a quick side the next day.

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Chef’s Pro Tips for Perfect Results

With just a few ingredients, the details matter most. Here’s how to nail it:

1. Cut the potatoes evenly so they cook at the same rate.
2. Parboil the potatoes before frying for maximum fluffiness inside.
3. Use fresh, flat-leaf parsley for a cleaner, brighter flavor.
4. Add the garlic at the end to prevent burning and bitterness.

Kitchen Tools You’ll Need

Cooking this dish requires only a few essentials, but each plays a role:

Large Skillet: For crisping the potatoes to golden perfection.
Pot: To parboil the potato cubes before frying.
Colander: For quick draining after boiling.
Sharp Knife: For precise cutting of potatoes, garlic, and parsley.
Wooden Spoon: Gentle for tossing without breaking the potatoes.

Ingredients in Pommes Persillade

Each ingredient works in harmony to create texture and flavor:

1. Yukon Gold Potatoes: 2 pounds, peeled and cut into 1-inch cubes, providing a fluffy interior and crispy edges.
2. Olive Oil: 3 tablespoons, for frying and crisping the potatoes.
3. Butter: 2 tablespoons, adds richness and helps with browning.
4. Garlic: 3 cloves, finely minced, the star of the persillade.
5. Fresh Parsley: 1/2 cup, finely chopped, brings color and freshness.
6. Salt and Black Pepper: To taste, enhancing all the flavors.

Ingredient Substitutions

Need a swap? Here are easy alternatives:

Yukon Gold Potatoes: Use russet potatoes for extra crispiness.
Olive Oil: Canola or sunflower oil work for frying.
Butter: Use ghee for a nutty flavor or omit for dairy-free.
Parsley: Cilantro or chives for a different herbal twist.

Ingredient Spotlight

Parsley: More than a garnish, fresh parsley adds a burst of brightness and a subtle peppery note that balances the richness of the potatoes.

Garlic: When cooked gently, garlic mellows into a sweet, aromatic layer that clings to the crispy potatoes, giving the dish its irresistible character.

Instructions for Making Pommes Persillade

Making this dish is quick and satisfying, like a little kitchen victory every time:

1. Preheat Your Equipment: Bring a pot of salted water to a boil.
2. Combine Ingredients: Add potato cubes and parboil for 5 minutes until slightly tender. Drain well.
3. Prepare Your Cooking Vessel: Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
4. Assemble the Dish: Add potatoes to the skillet in a single layer, allowing them to sear without moving too much.
5. Cook to Perfection: Fry potatoes 10–12 minutes, turning occasionally, until golden and crispy.
6. Finishing Touches: Stir in garlic and parsley, tossing to coat for 1–2 minutes. Season with salt and pepper.
7. Serve and Enjoy: Transfer to a serving dish and enjoy immediately while hot and fragrant.

Texture & Flavor Secrets

The key lies in the contrast: golden, crunchy potato edges against the soft, creamy inside. Garlic adds warmth, parsley brings freshness, and together they create a balance that feels indulgent yet refreshing.

Cooking Tips & Tricks

A few little tricks make a big difference:

• Dry the potatoes thoroughly before frying to ensure crispness.
• Don’t overcrowd the skillet, or the potatoes will steam instead of crisp.
• Toss parsley and garlic just before serving to keep them vibrant.

What to Avoid

Steer clear of these common pitfalls:

• Adding garlic too early, it can burn and turn bitter.
• Cutting uneven potato pieces, they’ll cook at different rates.
• Skipping the parboil, the potatoes won’t be as fluffy inside.

Nutrition Facts

Servings: 4
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can parboil the potatoes earlier in the day, then refrigerate until ready to fry. Leftovers reheat well in a hot skillet to bring back the crisp. They can be stored in the fridge for up to 3 days.

How to Serve Pommes Persillade

Serve as a side to roasted chicken, grilled steak, or seared fish. They’re also delightful on their own with a dollop of aioli or a squeeze of lemon for brightness.

Creative Leftover Transformations

Leftovers can become the base for something new:

• Toss into a breakfast hash with eggs.
• Add to a frittata for extra heartiness.
• Reheat and top with sour cream and chives for a quick snack.

Additional Tips

Sprinkle with a touch of lemon zest just before serving for an added layer of brightness. If you love spice, add a pinch of chili flakes with the garlic.

Make It a Showstopper

Serve in a rustic cast-iron skillet for a bistro-style presentation, finishing with extra fresh parsley scattered on top for vibrant color.

Variations to Try

• Add a dusting of Parmesan for a cheesy twist.
• Swap parsley for fresh dill and pair with fish.
• Mix in caramelized onions for extra sweetness.
• Sprinkle with smoked paprika for a deeper flavor.

FAQ’s

1. Can I use frozen potatoes?

Yes, but fresh will yield the best texture.

2. Can I make this dairy-free?

Yes, simply omit the butter and use only oil.

3. Can I roast instead of fry?

Yes, roast at 425°F until golden, then toss with garlic and parsley.

4. Can I use dried parsley?

Fresh parsley is recommended for flavor, but dried works in a pinch.

5. Can I prep the persillade in advance?

Yes, chop garlic and parsley ahead but add them just before serving.

6. Can I use other herbs?

Absolutely, try chives, cilantro, or thyme.

7. Can I make it spicy?

Yes, add red chili flakes or cayenne with the garlic.

8. How do I keep them crispy?

Serve immediately or reheat in a skillet to revive crispness.

9. Can I double the recipe?

Yes, but cook in batches to avoid crowding the skillet.

10. What’s the best potato for this?

Yukon Gold or russet potatoes for their balance of starch and creaminess.

Conclusion

Pommes Persillade is proof that sometimes the simplest recipes are the most memorable. Crispy potatoes kissed with garlic and parsley create a side dish that feels both rustic and elegant. It’s quick, it’s flavorful, and once you make it, you’ll wonder how you ever lived without it.

watch how to make Pommes Persillade